Directions

Mix the flour and garlic salt in a large resealable plastic bag. Place pork chops in the bag, and shake to coat.

Heat the oil in a skillet over medium heat, and brown chops on both sides. Transfer to a baking dish, and sprinkle with basil. Cover pan with aluminum foil.

Bake 45 minutes in the preheated oven. Remove foil, pour in Marsala wine, and continue baking 15 minutes, basting occasionally with the wine. Skim off and discard any fat and season chops with salt and pepper to serve.

Most Helpful Positive Review

Feb 11, 2007

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishing I made a gravy with the sauce. It came out good. I will be making it again :)

Most Helpful Critical Review

Jul 22, 2006

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor to the sauce than plain olive oil). I only cooked them for another 15 minutes after they were browned and I lowered the temperature to 250 degrees. I served them with garlic mashed potatos. My family absolutely loved them!

I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pass this one up.

this was delicious! the chops were so moist that even my fussy family loved them....I made one small change..after I defatted the sauce, I made a gravy out of it, by adding flour and water...will definitly make this recipe again....

This came out great. I used wheat flour, garlic salt and pepper. Used fresh basil and about 1t. lemon juice. I didn't put them in the oven. Browned them on the stove and then added the chopped fresh basil on top of every chop. Put in the wine, lemon juice and a tiny bit of water so they wouldn't dry. This came out delicious.

I love this recipe! For our anniversary last year I wanted to make something special. I spent hours going through recipes to find that "perfect recipe". This is it! I used a pork tenderloin because I love it and I had some fresh mushrooms that I threw in when I added the marsala because I needed to use them up (and we love mushrooms). It was perfect! I have made this many times at the request of my family - they love it. My mother-in-law liked it so much she asked ME for the recipe! You've got to try it!

I've made this a few times. It's becoming part of our standard dinner menu.
I find that if I cover the pork chops before baking and leave covered after adding the Marsala wine the chops come out so tender we don't even use a knife.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.